Grain-Free, Vegan Pumpkin Chocolate Chip Muffins

The Vegan Baking Adventure Continues! I was feeling particularly adventurous and decided to whip up a Vegan Recipe that is ALSO Grain Free. As summer approaches, I’m cutting down a bit on wheat. I’m still very Pro Whole Wheat, but I tend to binge on muffins…hence the swap. Less Carbs = Less Bloaty in a Bikini.

If you haven’t tried Chickpea Flour yet, I suggest you drop whatever you’re doing and get to the grocery store (unless you’re holding a baby…don’t drop that). Texture-wise, it’s the most accurate gluten-free swap I’ve found. When mixed with flax meal and leavening agents, it gets higher than a College Freshman on 4/20. I don’t have an issue metabolizing wheat, so I’ve not had much reason to explore GF baking. Also, proportionally adding things like Xantham Gum and Tapioca sounds like a bitch. With chickpea flour, grain free baking doesn’t have to be a science experiment.

You’ll notice these are pumpkin muffins, but it is not Fall. I’m a basic bitch. Just saying, they wouldn’t sell canned pumpkin if you weren’t supposed to use it year round.

Grain-Free & Vegan Chocolate Chip Muffins – Yields 12 Big-Ass Muffins

Ingredients

1.25 Cups of Chickpea Flour

1.25 Cups of Flax meal

1/2 Teaspoon Baking Soda

3 Teaspoons Baking Powder

1 Teaspoon Pumpkin Spice

3 Teaspoons Cinnamon

1/2 Teaspoon of Sea Salt

8 Packets of Stevia (Sweetness is entirely up to you, add more or subtract to taste)